8 Servings 50 min Cook
5 Potato large (3" to 4-1/4" dia) Potato
5 Tbsp Butter
8 Cloves, minced Garlic
1 1/4 Cup Reduced Fat Milk
Peel (if desired) and cut potatoes into 3-inch pieces.
Bring large pot of salted water to boil.
Add
potatoes and garlic; reduce heat to medium
and simmer with lid slightly ajar until
tender, 20 to 25 minutes.
Drain potatoes;
return to pot.
Toss potatoes and garlic over
high heat until moisture evaporates, about
2 minutes.
Heat milk with butter in small
saucepan over medium heat until butter
is melted; set aside.
Using potato ricer,
press potatoes and garlic into large bowl.
Add milk mixture; stir to blend.
Season
to taste with salt and pepper.
DO AHEAD: Can be made 2 hours ahead.
Transfer to
microwave-safe bowl; let stand at room
temperature.
Reheat in microwave in
1-minute intervals until heated through,
stirring occasionally, about 4 minutes.
